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Native Lobster & Potato Hash with Artichoke Cream
Makes 8 Servings
*4 large white potatoes, peeled and diced
*1 pound cooked, shelled lobster meat, roughly chopped
*1 cup finely diced scallions
*4 cloves garlic, minced
*2 tablespoons chopped fresh tarragon
*1/2 cup creme fraiche
*1/2 cup dry breadcrumbs
*Salt, pepper and lemon juice to taste
*Cornmeal for dredging
*Cooking oil for pan frying
*6 medium-size oil-cured artichokes
*1 cup sour cream
*Salt, pepper and lemon juice to taste
1Starting in cold, salted water, cook the potatoes until just fork tender. Do not boil. Once cooked, drain very well and place in a large bowl. Cool to room temperature.
2Add the lobster, scallions, garlic and tarragon to the potatoes and toss together. Add the creme fraiche and breadcrumbs. Mixture should be wet, but still hold its shape when formed. Add more breadcrumbs if necessary. Season with salt, pepper and lemon juice.
3To prepare the Artichoke Cream, cut the artichokes into small chunks and mix into sour cream. Season with salt, pepper and lemon juice.
4Form the mixture into even cakes, approximately 2 ounces each. Dredge each cake in cornmeal.
5Heat a large saute pan or skillet over medium heat. Add 1/4-inch of oil to pan and gently place cakes into oil. Pan fry to golden brown on each side. Remove from pan, pat off excess oil and serve immediately with a dollop of the artichoke cream.
  • These are a great breakfast item - served at Castle Hill each morning - but are equally as good for a dinner appetizer. A nice variation is to top each cake with a poached egg.
  • Source
    Executive Chef Casey Riley, Castle Hill Inn & Resort, Newport, RI